Silky Chicken Liver Pate

The Easiest Recipe in the World!  (Using my stick blender)

This  is a great recipe for Chicken Liver Pate.  I was given the original version about 40 years ago and I have gradually stream-lined it  until I reached the present formula.  I can now whack it up while I am making breakfast and serve it at lunch!

Here are five of the reasons it is so good!

1. Children love it.
2. You can keep the ingredients in the freezer and make it at short notice.
3. You can cook it in the microwave or the oven - flavour is not affected if you use the  microwave properly.   
4. Clean-up is minimum if you use a stick (immersion) blender      
5. Children love it.

I am sure you will find more reasons to add to this list, once you have introduced the recipe to your repertoire.

                                                        Chicken Liver Pate

Ingredients.

250gms (8ozs) chicken livers

250gms (8ozs)butter

1 medium brown onion

1-2 pinches of dried mixed herbs

salt and pepper to taste

Method

In a bowl, place the livers and the butter chopped into cubes. Chop the onion and add along with the herbs and seasoning.

Cook in the microwave on med. low for around 15-20 mins, stirring every 5 minutes.

If you cook in the oven, set at a medium heat (350degrees) and cook until livers are as above and the onions are tender.  

Cool the mixture, then blend until smooth and pour into small bowls for serving. Chill until set.

   


           Notes

• Rule of thumb - always match the quantities of livers and butter.  e.g. 10ozs liver - 10ozs butter.  If you do not, the end product will not be properly balanced.  It does not matter what the quantities are, you can make little or lots.  Adjust the amount of onion, herbs and seasoning as necessary.
• You can add extra flavours if you wish, brandy or port, for example.
• You need to microwave at a low heat as you risk having the livers cooked before the onions if your setting is too high.  The livers should be faintly pink and moist.               
• If you use a blender (I do not think a food processor produces the silky texture required) be prepared to blend in batches and mix the batches together in another large bowl before pouring into smaller containers. (fuss, fuss, fuss!)
•  Because it freezes well, I always make a little extra to freeze in small pots for when we are without extra family! 

As I said - Easy, Easy, Easy!

Garnish with bay leaves and juniper berries.